Shredded carrot casserole

Yield: 1 Servings

Measure Ingredient
3 tablespoons Butter or marge
¼ cup Chopped onion
6 \N Carrots; peeled (always optional, imho) and shredded
¾ teaspoon Salt
1 teaspoon Sugar
½ cup Chicken or vegetable broth
\N \N Cayenne pepper to taste

Melt butter in heat proof casserole and saute onion for 3 minutes. Add carrots and stir to coat. Sprinkle with salt, sugar and cayenne. Pour stock over carrots. Cover and bake at 350 for 35 minutes. Serves 6. Posted to CHILE-HEADS DIGEST V4 #082 by kay buie <kaybuie@...> on Aug 14, 1997

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